Indonesian Indian Spiced Rabbit Curry

Ingredients

In this adaptation, the original Italian Coniglio alla ligure is transformed into an Indonesian Indian Spiced Rabbit Curry. The original dish is typically prepared with rabbit meat, but the flavors and spices are completely reimagined to suit the Indonesian Indian cuisine. The Italian herbs and ingredients are replaced with Indonesian spices like lemongrass, galangal, and turmeric, and Indian spices like cumin, coriander, and cardamom. The cooking technique is also modified to create a rich and creamy curry sauce, which is a characteristic feature of Indian cuisine. We alse have the original recipe for Coniglio alla ligure, so you can check it out.

• 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece of ginger, grated 2-inch piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 1 tablespoon ground coriander (15 g) 1 tablespoon ground coriander (15 g)
• 1 teaspoon ground cumin (5 g) 1 teaspoon ground cumin (5 g)
• 1 teaspoon ground turmeric (5 g) 1 teaspoon ground turmeric (5 g)
• 1 teaspoon ground cardamom (5 g) 1 teaspoon ground cardamom (5 g)
• 1 teaspoon chili powder (optional, for heat) 1 teaspoon chili powder (optional, for heat)
• 1 cup coconut milk (240 ml) 1 cup coconut milk (240 ml)
• 1 cup chicken broth (240 ml) 1 cup chicken broth (240 ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the lemongrass stalks, ground coriander, ground cumin, ground turmeric, ground cardamom, and chili powder (if using). Stir well to combine and cook for a minute to release the flavors.
3. 3.
   Add the rabbit pieces to the pot and coat them with the spice mixture. Cook for a few minutes until the rabbit starts to brown.
4. 4.
   Pour in the coconut milk and chicken broth. Stir well and bring the mixture to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the curry simmer for about 1 hour or until the rabbit is tender and cooked through. Stir occasionally and add more broth if needed.
6. 6.
   Season with salt to taste. Remove the lemongrass stalks before serving.
7. 7.
   Garnish with fresh cilantro and serve the Indonesian Indian Spiced Rabbit Curry hot with steamed rice or naan bread.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use half the amount of dried galangal compared to fresh.
• Turmeric — Fresh turmeric can stain your hands and surfaces, so handle it with care. You can wear gloves or use a spoon to peel the skin off.

Tips & Tricks

• For a spicier curry, add more chili powder or fresh chili peppers according to your taste preference.
• If rabbit meat is not available, you can substitute it with chicken or lamb.
• Serve the curry with a side of steamed rice or naan bread to soak up the delicious sauce.
• Adjust the consistency of the curry by adding more chicken broth if you prefer a thinner sauce.
• The flavors of this dish develop even more the next day, so it can be enjoyed as leftovers.

Serving advice

Serve the Indonesian Indian Spiced Rabbit Curry hot with steamed rice or naan bread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Indonesian Indian Spiced Rabbit Curry in a deep serving dish, allowing the vibrant curry sauce to be the centerpiece. Garnish with a sprig of fresh cilantro for an elegant touch.